Best Eggplant And Goat Cheese Lasagna Recipes

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LASAGNA WITH GOAT CHEESE FROM INA GARTEN



Lasagna With Goat Cheese from Ina Garten image

I saw this on an episode of "Barefoot Contessa" and tried it for myself. It is the best. I do make variations on her recipe though.

Provided by Ms. DMAC

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves (minced)
1 1/2 lbs sweet Italian sausage (casings removed)
1.5 (1 lb) jars Ragu sundried tomato and sweet basil pasta sauce
1/4 cup chopped fresh flat-leaf parsley
1/2 lb lasagna noodle (Barilla no-boil)
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus
1/4 cup grated parmesan cheese, for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
  • Add the garlic and cook for 1 more minute.
  • Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
  • Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Nutrition Facts : Calories 655, Fat 39.2, SaturatedFat 20.5, Cholesterol 146.8, Sodium 1195.3, Carbohydrate 29.2, Fiber 1.3, Sugar 2.8, Protein 45.8

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 14

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

Steps:

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving

EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE



Eggplant (Aubergine) and Goat Cheese Lasagnette image

This a recipe I changed slightly from a show called Season by Season with host Michael Chiarello. In the original recipe he only breads the eggplant with flour seasoned with pepper, but when I tried that it seemed too bland, so I coated them with the flour, dipped them in eggwhites, and coated them again with Italian breadcrumbs. It takes a little more time, but it is worth it! It tastes like it should come from a gourmet restaurant!

Provided by nsomniak6

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 24

2 cups diced red bell peppers
2 tablespoons minced garlic
2 cups diced red onions (1/4-inch dice)
4 tablespoons olive oil
2 tablespoons tomato paste
1 (28 ounce) can whole tomatoes, chopped
1 1/2 cups strong chicken stock or 1 1/2 cups vegetable stock
1 bay leaf
2 tablespoons butter
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
2 1/2 lbs eggplants
salt
2 -4 cups pure olive oil or 2 -4 cups peanut oil, for frying
1 cup all-purpose flour (more as needed)
1/2 teaspoon fresh ground pepper
1 cup all whites egg white, in the carton
2 cups Italian breadcrumbs (or as much as needed to bread eggplant)
1/2 cup freshly grated parmesan cheese
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
1/2 lb chevre cheese (fresh goat cheese)
3 tablespoons fine dry breadcrumbs

Steps:

  • Directions for the Thick tomato sauce:.
  • Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
  • Add the bell pepper and sauté until brown, about 5 minutes.
  • Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
  • Add the onion and cook until brown, about 5 minutes.
  • Add the tomato paste and stir to mix well.
  • Add the tomatoes and their juice, the stock, and bay leaf.
  • Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
  • Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
  • Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
  • Directions for the lasgnette:.
  • Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
  • Preheat the oven to 375°F.
  • Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
  • Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
  • Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
  • Add more oil as necessary to maintain the oil at a depth of about 1 inch.
  • Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
  • Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
  • Repeat the layering twice, beginning with eggplant and ending with chevre.
  • Do not press down on the layers.
  • Top with the remaining eggplant and then another thin layer of sauce.
  • Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
  • Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
  • Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.

Nutrition Facts : Calories 1006.7, Fat 77.3, SaturatedFat 17.9, Cholesterol 37.2, Sodium 989.7, Carbohydrate 59.7, Fiber 10.1, Sugar 13.8, Protein 23.2

EGGPLANT LASAGNA



Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
  • Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  • Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  • Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

EGGPLANT AND GROUND BEEF LASAGNA



Eggplant and Ground Beef Lasagna image

I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Provided by Bethany T.

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 8

9 lasagna noodles
½ pound ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 ounce) cans Italian-flavored crushed tomatoes
1 eggplant, peeled and thinly sliced
2 cups mozzarella and cheddar cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease the bottom and sides of 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
  • Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
  • Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
  • Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
  • Layer noodles on top of sauce.
  • Spread a thin layer of sauce on top of noodles.
  • Place a layer of eggplant slices on top of noodle and sauce layer.
  • Sprinkle about one-fourth of the cheese on top of eggplant slices.
  • Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
  • Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.3 g, Cholesterol 35.4 mg, Fat 9.7 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 338.9 mg, Sugar 4.4 g

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